Orzo with Roasted Summer Vegetables
An all-in-one kinda dish, using the best ingredients summer has to offer.
1 Small Onion
250g Vine Tomatoes
4 Cloves of Garlic
300g of Orzo
1 Ball (125g) of Mozzarella
Small Bunch of Basil
Small Bunch of Parsley
Preheat the oven to 200C.
Chop the aubergine and courgette into bite-sized chunks. Cut the onion into quarters. Add the aubergine, courgette and onion to a large baking dish. Tip in the tomatoes and place the garlic cloves, unpeeled, on top. Drizzle with a good amount of olive oil and season with salt and pepper. Roast in the oven for 40 mins, stirring halfway through.
When the vegetables are nearly done, cook the orzo per pack instructions in boiling, salted water.
Remove the vegetables from the oven and allow to cool for 5 minutes. Squeeze out the roasted garlic, mix it into the veg and discard the skins. Drain the orzo and add it to the baking dish. Season with salt and pepper and stir to combine.
Finely chop your parsley. Tear your basil and mozzarella. Scatter the herbs and cheese over the orzo. Drizzle with olive oil and enjoy.